Artichoke and Olive Crostini

    20 minutes

    The perfect toasts with drinks before dinner! It's easy to keep all the ingredients on hand since you don't need fresh artichokes.

    2 people made this

    Serves: 4 

    • 340g jar marinated artichokes, drained and coarsely diced
    • 2 large tomatoes, seeded and coarsely diced
    • 1/3 cup coarsely diced stoned black olives
    • 1 1/2 tablespoons chopped fresh flat leaf parsley
    • 1 tablespoon olive oil
    • 1 garlic clove, crushed
    • salt and freshly ground black pepper, to taste
    • 1/2 ciabatta loaf

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. In a medium bowl, combine the artichokes, tomatoes, olives, parsley, oil and garlic with salt and pepper to season. Cover and keep in the fridge until ready to serve.
    2. Cut the crusty end off the ciabatta, then cut eight slices, each about 1 cm thick. Toast the bread on both sides.
    3. Divide the artichoke mixture equally among the toast slices and serve immediately.

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    Altered ingredient amounts. smoked salmon  -  15 Apr 2010


    Altered ingredient amounts. smoked salmon  -  15 Apr 2010